With 6kg LG10 Powder + Recipe you obtain up to 1800 Liters in Volume Premium ICE CREAM!! LG10 can be used to produce both Gelato and Soft Serve Ice Cream. For Premium Gelato / Ice Cream.
With fresh Milk and Cream Application. With Dry Milk and Water Application. 30 gr Skimmed Milk Powder. Ice cream out of the -7 churning step (in the ice cream machine) is only about half-frozen and needs some further time (at least 4 hours) in a -18 domestic freezer, (15 minutes in commercial -20 to -40 blast freezer) to gain more stability.Please adjust the temperature on your soft ice cream machine to at least -5 -6 degrees Fahrenheit to gain soft ice cream stability. Making Ice Cream with Water and Dry Milk is most convenient for those to whom fresh Milk and Cream is not available. Optional - (With the addition of natural flavour pastes to the recipe you can create lots of different flavours). COLD PROCESS FOR HOME USE & SOFT SERVE 1.
Mix all ingredients with hand blender / mixer. Pour in batch freezer / ice cream maker and freeze. Cold Process - LG10 is perfect for simple cold process in Home use and soft serve. Our ingredients do not have to be pasteurised as they are already gone through heated mix process.Home use make ice cream in small amount and it is not for sale in retail. HOT PROCESS FOR BULK PRODUCTION (Shops, Farms) 1. Pour all ingredients in Pasteuriser. Start Pasteurizing and aging process.
Pour in batch freezer and freeze. Bulk ice cream producers have to use pasteuriser to pasteurise the product in order to produce large amount of ice cream to sell in retail. We also recommend any ice cream producers large or small outside the European Union to pasteurise the mix before making the ice cream.
Please remember, you cannot leave the mix in domestic freezer to make the ice cream. To make ice cream - you have to use ice cream machine. Reduce the dosage to 5gr LG10 per litre of your white mix. You can increase or decrease the dosage according the mix.So, if you are making lots of different flavours and are adding paste or fruit into the mix, then maximum dosage is 7gr. Please use an electric mixer which breaks down the lumps and clumps to form a smooth mixture without wasting any of the powder. If you are making ice cream first time, do not rush for comments, gain more experience with practice. You only get perfect results with practice, real experience and the right combination of recipe. Essential components of ice cream. Ice Crystals - The main goal in making ice cream is to keep the size of the Ice Crystals down as much as possible.
Fat - from Milk and Cream improves density and the smoothness of texture and generally increases flavour. Sweets - such as sugar, honey or syrup improve the body and lower the freezing point of the mix and stops freezing ice cream rock solid. Emulsifiers and Stabilisers (LG10 Powder) - help combine ingredients together, improve the structure and reduce the melt-down speed of the ice cream.
They are mixtures composed from various extractions of oils, sweeteners and various vegetable fibre and protein. Air - is incorporated at freezing point. Basic Steps of Making Gelato/Hard Ice Cream. Ice cream base mix - there are a lot of variations in preparing the mix. We provide here typical recipe (LG10 Ice Cream Base Powder Recipe) with balanced proportions for the base.Quality ice cream contains more dairy fat and less infused air, making it denser, richer, stable and smoother ice cream. Pasteurisation - is essential for commercial ice cream production and an important part of any preparation of raw eggs in custard based ice cream. Ice Cream base mix is heated to about 80° Celsius and stirred to enhance the emulsion of fat into the ice cream base, and then the base should be chilled rather quickly. Ageing / Maturing - for the best results ice cream base is given time (between 4-24 hours) to age and mature in fridge temperature before freezing. Allow your base mix to mature overnight in the fridge, as this will improve the final texture of the ice cream considerably. Freezing - to make ice cream, you have to use ice cream maker whether domestic ice cream maker or commercial batch freezer, it makes no difference. The ice cream base is pumped into a metal barrel and surrounded by a very cold refrigerant.
During the churning, the base is being frozen. Hardening - after the freezing, you have created ice cream! However, fresh out of the churning-step, ice cream is actually only about half-frozen and may need some further time in a freezer to gain more stability.
Make your own ice cream and have fun! Home-made ice cream typically freezes harder than it would if kept in the dedicated ice cream freezers of an ice cream parlour.
If your Ice Cream was in deep freezer overnight then please leave your ice cream out from freezer for 5 minutes for your ice cream to be firm enough to scoop well and yet still smooth. LG10 Ice Cream Base Powder Recipe will allow you to go a long way.Dont forget that most fruits require various additional amounts of sugar to come across nicely in ice cream. Try them, compare them, and add flavouring and mix-ins as you like.
Keep things clean and do not give the pesky bacteria any chance to invade your ingredients. Ingredients in our LG10 Ice Cream Base product are simple and original.They are made from six types of various sugar emulsifiers and vegetable fibre and vegetable protein as stabilizers. We proudly call LG10 proper Kosher, Halal and Gluten Free. It is also suitable for vegetarians with the use of dairy products. There is No egg yolk and No gelatin in our product. To make ice cream - you have to use ice cream maker whether domestic ice cream maker or commercial batch freezer, it makes no difference. Ice cream made with water is not the same as the ice cream made with fresh milk and fresh cream. Ice Cream made with LG10 Powder and fresh Milk and Cream is suitable for deep freezer storage and is more luxurious than regular water based soft ice cream. Please strictly follow the ingredients, without adding, subtracting, or exchanging it. Product Type: Ice Cream Base Flavor: Dairy Creamy Ice Cream Storage: Cool and Dry Place Packaging: Food grade strong aluminium foil stand up zip-lock bags Freezing: It is suitable for deep freezer storage Shelf Life: 24 months Weight (kg): 100gr up to 25kg.
The item "Eispulver Eiscreme Pulver Eisbasis 6kg LG10 macht 1800 Liter leckeres Eis" is in sale since Monday, March 11, 2019. This item is in the category "Business & Industrie\Gastro & Nahrungsmittelgewerbe\Fun Food-Technik\Sonstige Fun Food-Technik".
The seller is "avezda" and is located in Fiano Romano. This item can be shipped worldwide.